Death By Chocolate Cake (Keto, Low-Carb, Gluten Free)

Death By Chocolate Cake

This cake is for chocolate lovers 😈. It is rich and delicious and a little bit goes a long ways.
The cake is just 3.9g net carbs per serving and the frosting is 0.8g net carbs; totaling 4.7g net carbs in it's completeness. Yum!

Makes 8 servings.


Dry Ingredients:
1 cups blanched finely ground almond flour
1 tbsp coconut sugar
1.5 scoops (240mg) stevia powder (from stevia scoop)
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp baking powder

Wet Ingredients:
1/4 cup butter, softened
1/2 tsp vanilla extract
1 egg, room temperature 
1/2 cup heavy cream, room temperature
1/4 cup (90g) Lily's Dark Chocolate Chips

coconut oil or preferred oil to prep cake pan

1/8 cup (45g) Lily's Dark Chocolate Chips
4 oz. softened cream cheese
1/4 cup softened butter
2  scoops (360mg) stevia powder
1/2 tsp vanilla
1/2 tsp espresso powder
2 tbsp. heavy whipping cream
1 1/2 tbsp. cocoa powder

Cake Directions:
  1.  Preheat oven to 350° F (175° C) and rub coconut oil on cake pan.
  2.  Mix dry ingredients until well combined and no lumps remain.
  3.  Beat together wet ingredients in separate bowl. 
  4.  Add wet ingredients to dry and beat together well.
  5.  Stir in chopped chocolate chips.
  6.  Transfer to cake pan and bake for 25-30 minutes (time is for a 6-inch cake pan).
  7.  Let cool on counter, then transfer to fridge overnight to help firm cake. 

Frosting Directions: 
  1.  Combine all ingredients and whip until well combined.  
  2.  Spread on cooled cake.


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